Place half of the cannellini beans in a blender with 1 cup of vegetable stock and blend until smooth and creamy.

In a large soup pot over medium-high heat, sauté the celery, onion, garlic, jalapeño, and bell pepper in 1/2 cup of the vegetable stock.

To the pot of vegetables, add the remaining 1/2 cup vegetable stock, the remaining half of the beans, the creamy bean mixture, and the rest of the ingredients. Cook over medium heat for 20–30 minutes or until vegetables are tender and broth is creamy.

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